The aroma wrapping around my kitchen was enough to transport me straight to a cozy Italian bistro. Today, I’m thrilled to share my take on Classic Chicken Marsala with Buttered Noodles—an irresistible fusion of tender chicken and rich, homemade sauce, accented by earthy mushrooms and sweet shallots. In under an hour, you can craft this comforting dinner that gives fast food a serious run for its money. Each bite is a gentle reminder of how homemade meals can bring warmth to the soul while impressing your loved ones. Curious about how to capture that authentic Italian flavor without leaving your home? Let’s dive into this delightful recipe together!
Why is Chicken Marsala a must-try?
Comforting Elegance: This Chicken Marsala with Buttered Noodles evokes the charm of an Italian restaurant right from your kitchen.
Rich, Flavorful Sauce: The combination of earthy mushrooms and sweet shallots creates a luscious sauce that complements the tender chicken beautifully.
Quick and Easy: You’ll have a satisfying, homemade meal on the table in under an hour—perfect for busy weeknights!
Endless Versatility: Feel free to swap in your favorite pasta or mushrooms, making this recipe adapt to your personal taste or dietary needs.
Crowd-Pleaser: This dish is sure to impress family and friends, proving that homemade can be just as delightful as dining out!
Perfect Pairings: Serve it with a crisp side salad or alongside some delicious garlic bread, and you have a complete meal that’s sure to please!
Chicken Marsala with Buttered Noodles Ingredients
For the Chicken
• Chicken Tenders – Tenderness and protein; boneless thighs or breasts can also be used as a substitution.
• All-Purpose Flour – Coating the chicken to create a crispy exterior; use gluten-free flour for a gluten-free option.
• Garlic Powder – Enhances flavor; no substitution recommended for the same flavor profile.
• Onion Powder – Adds depth of flavor; no substitute needed.
• Italian Seasoning – Delivers authentic taste; substitute with individual dried herbs like oregano or basil if desired.
• Cayenne Pepper – Adds a hint of heat; adjust based on spice preference.
• Black Pepper – Essential seasoning; adjust to your taste.
• Salt – Enhances flavor overall; feel free to adjust as needed.
• Olive Oil – For frying, as it adds flavor; vegetable oil can be used instead.
For the Sauce
• Unsalted Butter – Provides richness and flavor; using unsalted helps control salt levels.
• Shallots – Adds a sweet onion flavor; substitute with red onions if necessary.
• Cremini & Shiitake Mushrooms – Bring earthy flavor and texture to the sauce; any mushrooms like button or portobello can work as substitutes.
• Cornstarch – Acts as a thickening agent; you can use flour if cornstarch is unavailable.
• Chicken Bone Broth – Adds depth of flavor; explore vegetable broth for a lighter option.
• Garlic – Fresh flavor in the sauce; adjust the amount based on taste preference.
• Dry Marsala Wine – Infuses the sauce with a unique flavor; choose a sweet marsala for sweetness or replace it with red wine mixed with chicken broth.
• Fresh Parsley – Provides freshness as a garnish; can be omitted if unavailable.
For the Noodles
• Egg Noodles – The base for this dish; any preferred pasta type like fettuccine or spaghetti can be used as a substitute.
• Cubed Unsalted Butter – Adds richness to the buttered noodles; use salted butter for additional flavor.
Whether you’re preparing a busy weeknight dinner or a special occasion, this Chicken Marsala with Buttered Noodles is sure to impress and soothe your cravings for homemade comfort food!
Step‑by‑Step Instructions for Chicken Marsala with Buttered Noodles
Step 1: Prepare Chicken
In a shallow bowl, mix all-purpose flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge each chicken tender in the flour mixture, ensuring an even coating while shaking off any excess flour. This preparation creates a crispy exterior for the delicious Chicken Marsala.
Step 2: Cook Chicken
Heat a few tablespoons of olive oil in a large skillet over medium-high heat until shimmering. When the oil is hot, carefully add the coated chicken tenders and cook for about 3 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a plate to keep warm.
Step 3: Make Sauce
In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add chopped shallots and sliced cremini and shiitake mushrooms. Sauté them for about 20 minutes, stirring occasionally, until the shallots are translucent and the mushrooms are caramelized and tender, filling your kitchen with aromatic goodness.
Step 4: Thicken Sauce
Combine cornstarch with chicken bone broth in a small bowl until smooth. Add minced garlic to the mushroom mixture and cook for about 1 minute until fragrant. Gradually pour in the marsala wine while scraping the bottom of the skillet to deglaze. Allow the mixture to simmer for about 5 minutes until slightly reduced and flavorful.
Step 5: Finish Sauce
Stir in the cornstarch and broth mixture into the skillet with the mushrooms and shallots, simmering for another 6 minutes or until the sauce has thickened to your desired consistency. Season the sauce with salt and pepper to taste. This rich, velvety sauce will beautifully envelop your Chicken Marsala.
Step 6: Combine Chicken and Sauce
Return the cooked chicken tenders to the skillet, allowing them to simmer in the sauce for 2 additional minutes. This ensures the chicken warms through and absorbs the wonderful flavors from the sauce. Once heated, remove the skillet from the heat.
Step 7: Prepare Buttered Noodles
While the chicken is warming, cook egg noodles in a large pot of boiling salted water according to package instructions until al dente. Drain the noodles and return them to the pot. Toss with cubed unsalted butter, minced garlic, and a splash of reserved pasta water to create a creamy coating.
Step 8: Serve
To plate the dish, lay a bed of buttered noodles on each plate, and top with the tender Chicken Marsala and the rich sauce filled with mushrooms. Garnish with freshly chopped parsley for an added touch of color and flavor. Enjoy this homemade comfort food experience with your loved ones!
Chicken Marsala with Buttered Noodles Variations
Feel free to explore your culinary creativity with these delightful twists on Chicken Marsala!
- Mushroom Medley: Use a mix of portobello, shiitake, and button mushrooms for varying textures and flavors.
- Dairy-Free: Swap unsalted butter with vegan butter and omit the cream for a satisfying dairy-free option.
- Whole Grain Noodles: Swap egg noodles for whole grain pasta or zoodles for a heartier, nutritious meal.
- Creamy Marsala: Stir in a splash of heavy cream at the end for a luscious, creamy sauce that elevates the dish.
- Zesty Lemon: Add a squeeze of fresh lemon juice to the sauce for a bright, zesty flavor that cuts through richness.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary to infuse additional layers of aromatic delight.
- Spicy Kick: Incorporate a pinch of red pepper flakes for an exciting heat that balances the sweetness of the shallots.
- Pesto Addition: Swirl in a couple of tablespoons of pesto for a fresh and vibrant flavor boost that transforms the sauce.
For even more mouthwatering chicken ideas, check out my recipe for Stuffed Chicken Roulade or serve your Chicken Marsala alongside a side of Grilled Chicken Sandwich for a delightful pairing!
What to Serve with Classic Chicken Marsala with Buttered Noodles
Elevate your homemade dining experience with these delightful pairings that beautifully complement the rich flavors of your Chicken Marsala.
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Garlic Bread: The buttery, toasted crunch of garlic bread is perfect for soaking up the velvety marsala sauce, making each bite delightful.
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Crisp Side Salad: A fresh mix of greens with a tangy vinaigrette provides a refreshing contrast to the rich, savory flavors of the chicken and noodles.
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Roasted Vegetables: Sweet, caramelized root vegetables bring a pop of color and a warm, earthy flavor that enhance the dish’s rustic charm.
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Sautéed Spinach: Wilted spinach garnished with garlic adds a peppery touch, balancing the richness of the marsala sauce while contributing nutrients.
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Creamy Polenta: Smooth, buttery polenta serves as a comforting alternative to noodles, offering a delicious base to absorb the savory sauce.
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Pinot Noir: This light-bodied red wine complements the earthy notes of the mushrooms and shallots while enhancing the depth of flavors in the dish.
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Chocolate Mousse: Indulge your sweet tooth with a decadent chocolate mousse for dessert, providing a lush finish that contrasts beautifully with the savory main course.
Storage Tips for Chicken Marsala with Buttered Noodles
Fridge: Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, you can freeze the Chicken Marsala separately from the buttered noodles in airtight containers. It will keep well for up to 2 months.
Reheating: When ready to enjoy, thaw frozen Chicken Marsala overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to restore the sauce’s consistency.
Noodles: If freezing, consider undercooking the noodles slightly so they don’t become mushy when reheated.
Make Ahead Options
These Chicken Marsala with Buttered Noodles are perfect for meal prep enthusiasts! You can prep the chicken by dredging it in the flour mixture up to 24 hours in advance; simply cover and refrigerate to ensure it remains fresh. Additionally, the sauce components—mushrooms, shallots, and the broth mixture—can be sautéed and assembled up to 3 days ahead. Store them in an airtight container in the fridge. Just before serving, reheat the sauce gently and cook the chicken in the skillet until warmed through, then toss with freshly cooked noodles. This way, you’ll enjoy delicious, homemade Chicken Marsala with minimum effort after a busy day!
Expert Tips for Chicken Marsala with Buttered Noodles
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Pat the Chicken Dry: Ensure your chicken is patted dry before flouring. This will help achieve a golden, crispy exterior when frying.
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Watch the Mushrooms: Keep an eye on the mushrooms as they caramelize! Stir occasionally to prevent them from burning, which can alter the sauce’s flavor.
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Adjust Thickness: If your Chicken Marsala sauce is too thin, mix extra cornstarch with water and stir it in gradually while simmering until you reach the desired thickness.
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Taste as You Go: Always taste and adjust seasoning throughout the cooking process. This will ensure your Chicken Marsala with Buttered Noodles has the best flavor balance.
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Experiment with Wine: If you don’t have dry Marsala wine, a mix of red wine and chicken broth can be a great substitute, offering a different but delightful depth to your sauce.
Chicken Marsala with Buttered Noodles Recipe FAQs
What type of chicken is best for Chicken Marsala?
Absolutely! I recommend using chicken tenders for their tenderness and quick cooking time. You can also substitute boneless thighs or breasts, which are flavorful options as well.
How do I know if my mushrooms are fresh?
Very! Fresh mushrooms should be firm to the touch with a smooth, non-slimy surface. Watch for visual cues, such as dark spots all over or a wrinkled appearance, which indicate they may be past their prime.
What’s the best way to store leftovers?
For optimal freshness, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to keep the chicken moist and the sauce from thickening too much.
Can I freeze Chicken Marsala with Buttered Noodles?
Yes, you can! To freeze, separate the Chicken Marsala and the buttered noodles into airtight containers. This way, both will maintain their textures. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove, adding a bit of chicken broth if needed.
How can I make this dish gluten-free?
Great question! You can easily adapt the recipe by using gluten-free all-purpose flour for dredging the chicken and substituting regular pasta with a gluten-free pasta variety. Your Chicken Marsala with Buttered Noodles will still be delicious and comforting!
What if I don’t have dry Marsala wine?
Not a problem! If you don’t have dry Marsala wine on hand, you can use a mixture of red wine and chicken broth. This combination will create a rich flavor profile that complements the dish beautifully, making it an excellent alternative!
Irresistible Chicken Marsala with Buttered Noodles Recipe
Ingredients
Equipment
Method
- In a shallow bowl, mix all-purpose flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge each chicken tender in the flour mixture, ensuring an even coating while shaking off any excess flour.
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat until shimmering. When the oil is hot, carefully add the coated chicken tenders and cook for about 3 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a plate to keep warm.
- In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add chopped shallots and sliced cremini and shiitake mushrooms. Sauté them for about 20 minutes, stirring occasionally, until the shallots are translucent and the mushrooms are caramelized and tender.
- Combine cornstarch with chicken bone broth in a small bowl until smooth. Add minced garlic to the mushroom mixture and cook for about 1 minute until fragrant. Gradually pour in the marsala wine while scraping the bottom of the skillet to deglaze.
- Allow the mixture to simmer for about 5 minutes until slightly reduced and flavorful.
- Stir in the cornstarch and broth mixture into the skillet with the mushrooms and shallots, simmering for another 6 minutes or until the sauce has thickened to your desired consistency. Season the sauce with salt and pepper to taste.
- Return the cooked chicken tenders to the skillet, allowing them to simmer in the sauce for 2 additional minutes.
- While the chicken is warming, cook egg noodles in a large pot of boiling salted water according to package instructions until al dente. Drain the noodles and return them to the pot. Toss with cubed unsalted butter, minced garlic, and a splash of reserved pasta water.
- To plate the dish, lay a bed of buttered noodles on each plate, and top with the tender Chicken Marsala and the rich sauce filled with mushrooms. Garnish with freshly chopped parsley.